I have a few customers who have said that they always have a fondue on Christmas Eve. Seems like a good choice - sociable and easy! Here is a recipe I have found on www.food.com:

Ingredients:

Serves: 4 - 6 persons

• 1420 ml French bread cubes (Rye or Pumpernickel can also be included)
• 2 granny smith apples
• 700g vegetables, cold (carrots, celery, cauliflower)
• 700g sharp cheddar cheese
• 115g emmenthaler cheese
• 15g flour
• 1/2 can Budweiser beer (1/2 a can)
• 1/2 teaspoon of mustard powder
• minced garlic clove
• splash Worcestershire sauce

Directions

Prep Time: 20 mins: Total Time: 25 mins

• Grate the cheese. Try for a cheese ratio of 80% cheddar to 20% emmenthale.
• Put grated cheeses and flour into a resealable bag and shake. (At this point, you can refrigerate the cheese and flour for 1-2 hours, but this is not necessary).
• Cut up the fruit, bread, and veggies.
• Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high.
• When the liquid begins to steam, start adding the cheese and flour mixture, a little at a time. Stir with a fork as you go. Continue until fondue is the thickness you desire.
• If you have problems, add more beer to thin or more flour to thicken.
• After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil.
• Add fresh ground pepper and Worcestershire sauce. Stir.
• Begin dipping items--enjoy!

For this recipe, I suggest using a Emile Henry Flame Fondue Set which comes in black or red. The fondue pot or caquelon is made from a highly durable ceramic - highly suited to cheese fondues. Here is the link:

Cheese Fondue Sets